Slow Cooker Asian Beef Tacos

Slow Cooker Asian Beef Tacos Recipe

Soy sauce, honey, garlic, ginger and cinnamon create an Eastern-flavor-tinged sauce that's scrumptious on beef—and an ideal contrast for slaw seasoned with rice vinegar and cilantro. Serve as tacos or on slider-size mini-buns as an appetizer.

Total Time: 8:15

Prep: 0:15

Level:
Easy

Serves:
4

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Ingredients

¼ c. low-sodium soy sauce

¼ c. honey

6 clove garlic

1 tbsp. Grated Ginger

1 tsp. chili garlic sauce

¼ tsp. ground cinnamon

1½ lb. flank steak

4 scallions

½ small head iceberg lettuce

½ c. fresh cilantro leaves

1 tbsp. rice vinegar

8 small flour tortillas

Toasted sesame seeds (optional)

Directions

In a 5- to 6-qt slow cooker, combine the soy sauce, honey, garlic, ginger, chili garlic sauce and cinnamon. Add the beef and turn to coat. Cover and cook until the meat is tender and shreds easily, on low for 7 to 8 hours or on high for 5 to 6 hours.

Fifteen minutes before serving, thinly slice the scallions lengthwise. In a bowl, toss the lettuce, scallions, cilantro and vinegar. Serve the beef in the tortillas and top with the lettuce mixture. Sprinkle with the sesame seeds, if using.

Tips & Techniques

To toast sesame seeds, heat a skillet over medium heat; add the seeds and cook, stirring constantly, until golden brown. Transfer immediately to a plate (they will continue to cook).